Spinach and Ricotta Orzo One-Pot
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 150 g baby spinach leaves
- 200 g ricotta
- 300 g orzo
- 600 ml vegetable stock
- 2 garlic cloves
- 1 tbsp olive oil
- 20 g parmesan
Nutrition (per serving)
- Calories
- 410 kcal
- Protein
- 18.1 g
- Carbohydrate
- 56.6 g
- of which sugars
- 4.2 g
- Fat
- 11.7 g
- of which saturates
- 5.2 g
- Fibre
- 3.3 g
- Salt
- 1.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the crushed garlic for 1 minute.
- 2
Add the orzo, stirring for 1 minute, then pour in the vegetable stock.
- 3
Bring to a simmer, cover and cook for 10-12 minutes, stirring occasionally, until the orzo is tender.
- 4
Stir in the baby spinach leaves and cook for 1-2 minutes until wilted.
- 5
Remove from the heat and stir through the ricotta and grated parmesan.
- 6
Season to taste and serve immediately.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.